Watch this video to see how I made a DELICIOUS bowl of noodle soup from scratch! Scroll down to get the written recipe.
There’s something so so comforting about a hot bowl of noodle soup. I want to say it’s an Asian thing, but it’s not even! When I think about the popularity of chicken noodle soup, I realize that noodle soup is just a universally loved comfort food.
The other day, I was desperately craving a hot bowl of noodle soup but I didn’t want to make a broth from scratch (nor did I want to have another packet of instant ramen). But I realized that I had a little bit of cold soba noodle dipping sauce in the fridge which I made a long time ago. I decided to alter it a little bit to make it into a hot broth and it turned out beautifully. So I thought… I need to make this into a recipe!
What’s great about this is that you can keep the base of this broth in the fridge and when you have those days like I do (often) when you’re just craving a hot noodle soup, you can just take out the broth base and make a soup easily. Once you have this, making a noodle soup will be so so easy.
Noodle Soup Broth Base Recipe
- 1 cup water
- 1/2 cup mirin
- 4-6 pieces dried kelp
- 5-7 pieces dried green onion heads (optional)
- 1/2 cup soy sauce or alternative
- Add water, mirin, dried kelp and green onion heads into a pot and bring to a boil on high heat.
- Once boiling, turn heat down low and simmer for about 15 minutes, covered.
- Add soy sauce and bring back to a soft boil and remove from heat.
- Allow to cool down then strain out the kelp and green onion heads.
- Use as a cold soba noodle dipping sauce or as the base of a noodle soup broth by adding a desired amount of water (as this is a very salty base, you’ll need to add water if using as soup).
- Keep in a tightly sealed jar in the fridge for up to a month.
Hot Soba Noodle Soup Recipe (Vegan & Gluten-free)
Ingredients (1 serving):
- 1/4 cup Noodle Soup Broth Base (see above for recipe) – add more based on preference of taste, but start with this
- 1.5 cups of water – add more or less depending on preference
- 1 tsp grated fresh ginger or 1/2 tsp ground ginger
- 1-2 cloves minced garlic
- 1 tsp Gochugaru, Korean Red Chili Pepper Flakes (optional)
- 1 head baby bok choy
- 1/4 block soft tofu, cubed
- 1 stalk green onion, chopped
- 1 serving soba (buckwheat) noodles – if gluten-free, make sure you use 100% buckwheat noodles or check ingredients
- 1/2 cup frozen shelled edamame beans
- In a pot, add Noodle Soup Broth Base, water, ginger, garlic, gochugaru and baby bok choy and bring everything to a boil.
- Once it comes to a strong boil, turn the heat to a medium-low and add in soft tofu and half the green onions. Boil softly for about 10 minutes while you prepare the noodles.
- In another pot, cook soba noodles according to instructions. Also add in the edamame beans.
- Give the broth a taste to see if you need to adjust anything like add more water or add more broth base.
- Once noodles are cooked, drain and add into a large serving bowl. Pour in the broth and top with the rest of the green onions.
- Serve immediately!